Mother Mary's Creamy Veggie Soup
By
Julie Tholen
@Juliebaby52
1
I love this soup!!! It is a great way to use those frozen veggies from your garden or if you don't garden, you can use store veggies or whatever is in the fridge!!
Rating:
★★★★★ 1 vote5
Serves:
2-4 or however many you adj the recipe for!
Prep:
15 Min
Cook:
30 Min
Ingredients
-
1 cof each veggie: corn, green beans, peas, and diced potatoes & carrots (fresh or frozen)
-
1/2 ceach of diced onions & celery
-
1 can(s)8oz evaporated milk
-
3 cwater
-
1/4 cflour
-
3 tspbutter
-
1 tspof salt
-
1 dash(es)pepper - to taste
How to Make Mother Mary's Creamy Veggie Soup
- dice potatoes, carrots, onions and celery - these will be sauted
- in a heavy pan, melt butter, add diced veggies and saute. When onions are translucent, add flour and stir for about three minutes, you are making a "veggie" rue.
- combine veggies, evaporated milk and water into a good size pot (if you are using frozen veggies you do not have to thaw them, just decrease the water a bit)
- add seasoning and bring to a boil; reduce heat and simmer for about 30 minutes
About Mother Mary's Creamy Veggie Soup
Course/Dish: Cream Soups, Vegetable Soup
Other Tag: Quick & Easy